REPORT FROM THE COMMISSION TO THE EUROPEAN PARLIAMENT AND THE COUNCIL on food and food ingredients treated with ionising radiation for the years 2016-2017
Irradiation is a technique used in food production. It can be used to kill bacteria that cause food poisoning, such as salmonella, campylobacter and E. Coli. During irradiation, food is exposed to electron beams, X-rays or gamma rays. The effect is similar to other preservation methods, such as pasteurisation or cooking. Irradiated food has been exposed to radiation but does not become radioactive itself.
Member States are required to submit data to the European Commission each year on the status of food irradiation. This submission must include:
• the results of checks carried out in approved food irradiation facilities; in particular; the categories and quantities of products treated and the dose administered, and
• the results of checks for compliance with food irradiation legislation carried out at the product marketing stage.
The Commission compiles these submissions into an annual report; Commission Document COM(2019)454 final is the compilation of the data submitted by Member States for the year 2016-17 and was published by the Commission on 8 October 2019.